Main Page
Fast and tasty
Classic okroshka with sausage

Classic Okroshka with Sausage

Quick, delicious, easy, and wholesome — for any day! You can make this classic okroshka with sausage in 30 minutes at most. You can adjust the ingredients to your liking and base it not only on kvass but also on kefir, whey, or yogurt. The best cold soup of the summer season!

katushafin

Recipe author

Watch the video

Composition / ingredients

Servings:

Potatoes (boiled)

Eggs (boiled)

Boiled sausage

300

Cucumbers

Green onion (large bunch)

200

Dill (a bunch)

100

Kvass

1.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 33 % 3 g

Carbohydrates 33 % 3 g

59 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a classic okroshka with sausage? Gather the ingredients for the okroshka. The potatoes need to be boiled first. To do this, wash them well and drop them into boiling water unpeeled — that way they keep their vitamins. Cook the potatoes for 25 minutes. Boil the eggs for 10 minutes after the water comes to a boil. Then leave them to cool in the same water they cooked in. That way the white stays soft and the yolk bright.
Step 2:

Rinse the green onion well under running water, then pat it dry with paper or regular towels. Chop the onion.
Step 3:

Put the onion in the container you'll make the okroshka in. Add salt. Using a pestle or any other masher, crush the onion until it releases its juice. With this crushed onion, the okroshka takes on a bright taste and aroma.
Step 4:

Wash the dill under cold water and dry it. Separate the tough stems — it's best not to use them. Finely chop the remaining sprigs.
Step 5:

Let the boiled potatoes cool. Don't use them warm — they'll spoil the taste of the cold soup. Peel the potatoes and finely dice them.
Step 6:

Cut the sausage into thin strips. I prefer to cut the other okroshka ingredients this way too. I picked up the idea from the chef of a well-known restaurant.
Step 7:

Cool the eggs, peel them, and also cut them into thin strips.
Step 8:

Trim off the ends of the cucumber. If the cucumber has a thick skin, peel it; you don't have to for a young one. Cut the cucumber into strips. Alternatively, you can grate it on a coarse grater.
Step 9:

Put all the ingredients in the bowl with the onion. Stir to combine.
Step 10:

Divide the okroshka base among serving bowls and pour in the kvass. Be sure to add a spoonful of sour cream.

We love okroshka and make it often in the summer — with kvass and this very set of ingredients. Sometimes we add radish. I also recommend adding a small spoonful of mustard or horseradish to the bowl before serving. They give the okroshka a piquant, sharp kick — very unusual and delicious!